Heat milk and honey in a small sauce pan stir until combined. Cool and leave for later. Ina a large bowl mix together flour and baking soda. Add baking fat, sugar and egg. Add milk with honey and mix everything together. Knead the dough briefly until smooth. Divide the dough into four.

Line 19 x 19 cm cake tin with baking parchment and line 1 dough on cake tin ( about 5 mm thin). Bake 15 minutes. Repeat with 2 other pieces of dough. Line fourth piece of dough and leave.

In a small sauce pan melt baking fat, honey and sugar. Add walnuts and cook on low heat about 5 minutes. Pour this hot mixture on fourth dough and bake for 15 minutes.

For semolina filling

Boil milk in a sauce pan and add semolina and sugar. Boil on low heat until thick constantly mixing. Cool.

Put first cake to the tin then spread 4 tbsp plum butter and 1/3 semolina filling. Put second cake on top of semolina and repeat with plum butter and semolina. And third cake, plum butter and semolina and finally fourth cake with nuts. Cover the cake and leave in fridge for 3 days until soft. Enjoy!!!!!!!!

In a small sauce pan heat the olive oil and gently cook onion until soft. Add balsamic vinegar, red wine, cranberries and sugar and cook until jammy, about 10 minutes. Set aside.

Unroll the pastry sheet on a baking tray and cut into squares ( about 3.5/4 cm). Bake about 10 minutes until risen then top each square with slice of Camembert and cranberries sauce. Put back to oven until the cheese melts. Serve with thyme on top. Enjoy!!!!!!

Put the spinach in a colander and pour over boiling water. Leave for later.

Heat 3 tbsp olive oil in a large non stick frying pan. Fry onions until soft but not coloured. Add another 3 tbsp oil and potatoes and garlic. Mix with onions, season well, cover and cook over low heat for about 15 minutes until potatoes are tender. Stir occasionally.

In a large bowl whisk the eggs. Add cooked potatoes with onion and mix together. Add spinach to the mix.

Add 2 tbsp oil to frying pan and pour the sweet potato and egg mixture. Cover and cook about 10-15 minutes over low heat until the base is golden brown. Turn the tortilla over ( put a plate face down onto a pan and flip it over). Slide the tortilla back into the pan and cook further 10 minutes. Enjoy!!!!!!!

In a small bowl mix spices and make paste with olive oil. Rub chicken on all sides with marinade and let sit for 1 hour or up to 24 hours in fridge. Grill chicken on BBQ or electric grill or use oven. ( I used electric grill for about 6 minutes). Then finish chicken in oven until cooked through. About 10 minutes in 180°C.

Crust: In a large bowl mix together flour and salt, then add cold cubed butter. Use your fingertips to gently work the butter into the flour until the mixture resembles breadcrumbs. Add milk and egg yolk and gently mix with your hands until the dough comes together.Wrap it in clingfilm and pop in the fridge to rest while you make the filling.

Filling: Place diced apples in a large bowl. Add vanilla and mix to coat. In another bowl mix together flour, caster sugar, brown sugar, cinnamon and nutmeg. Now pour this mixture over apples and toss until evenly coated.

Pie: Divide your pastry dough into two and roll out one half until ½ cm thick. Carefully roll your pastry around the rolling pin, then unroll it carefully over a 28 cm x 23 cm tin. Pack the apple mix tightly into the pie dish. Roll out the other piece of dough until ½cm thick.
Carefully roll the pastry around the rolling pin, then unroll it over the top of the pie.

In a small bowl whisk the egg white and brush over the top of the pie. Mix together Demerara sugar and cinnamon and sprinkle over pie. Bake for 60 minutes until golden brown. Cool for 1 hour. You can serve drizzled with glaze. Enjoy!!!!